Shrimp Spaghetti in Olive Oil Dressing

A quick olive oil dressing is all it takes to season this light shrimp and pasta dinner, bursting with colorful summer veggies like zucchini and yellow squash.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 479 Calories

Ingredients

• salt and ground black pepper to taste
• 2 teaspoons minced garlic
• 1 zucchini, chopped
• 2 teaspoons chopped fresh parsley
• 1 (8 ounce) package spaghetti
• 1 teaspoon red pepper flakes
• 1 (10 ounce) package fresh spinach
• 4 teaspoons lemon juice, divided
• 1 pound uncooked medium shrimp, peeled and deveined
• 2 tablespoons pine nuts, or to taste
• 1 yellow squash, chopped
• 0.25 cup olive oil, divided

Recipe Instructions

Step 1

Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir spinach, zucchini, squash, pine nuts, and garlic in hot oil until vegetables are tender, 5 to 7 minutes. Transfer mixture to a bowl.

Step 2

Combine remaining 2 tablespoons olive oil, 2 teaspoons lemon juice, parsley, and red pepper flakes in a bowl. Season with salt and pepper.

Step 3

Stir vegetable mixture, shrimp, and olive oil mixture into spaghetti until combined.

Step 4

Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, occasionally stirring until cooked through but firm to the bite, about 12 minutes. Drain and return spaghetti to the pot.

Step 5

Heat another tablespoon olive oil in the same skillet over medium heat; cook and stir shrimp and 2 teaspoons lemon juice until shrimp are bright pink and centers are opaque, about 5 minutes. Remove from heat.